Gather nasturtium seeds while still green, on a dry day. Make a brine with salt and water and cover the nasturtium seeds for 24 hours. Drain well and pack in small jars. Put into an oven at 325°F/170°C/Gas Mark 3 for 10 minutes. Meanwhile, heat the spiced vinegar. Take out the jars, put a few leaves of tarragon into each one, and cover with vinegar. Seal tightly.
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